1 c. finely chopped walnuts
1 stick butter
1 c. flour

Put in bottom and the sides of a 9 inch pie pan. Bake at 350 degrees for 20 minutes. Let cool.

FIRST LAYER:

1 oz. cream cheese (room temp.)
1 c. Cool Whip
1 c. powdered sugar

Beat until smooth, then spread evenly over the pie crust.

SECOND LAYER:

1 lg. pkg. instant chocolate pudding
3 c. milk

Beat until thick, about 5 minutes. Spread evenly over the first layer. Top the rest of the pie with the remaining Cool Whip. Sprinkle shaved chocolate over the cream cheese. Refrigerate approximately 4 hours or overnight.